I would decrease the white sugar and cook a single tray for 8 minutes. I prefer them to be a bit softer after they completely cool so I will be trying a different recipe but this one was good and wouldn't disappoint.

I use a mini cookie scoop roughly a tablespoon size. Cookies are also best, in my opinion, if they are NOT cooked on parchment or non-stick so they don't spread and become flat. Cook them on an ungreased cookie sheet for a thick, deliciously textured cookie.